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Old December 1st, 2008, 06:24 AM   #1
dingyunyang179
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Chinese cuisine

http://en.wikipedia.org/wiki/Chinese_food


(Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are Eight main regional cuisines, or Eight Great Traditions (八大菜系):

Anhui(安徽菜), Cantonese(广东菜), Fujian(福建菜), Hunan(湖南菜), Jiangsu(江苏菜), Shandong(山东菜), Sichuan(四川菜), and Zhejiang(浙江菜).

PS:因为此专题有对外宣传的作用,所以,为避免文化差异带来的不必要的误解和偏见,我会尽量少介绍与动物内脏、动物血液、禽爪、海参、燕窝、鱼翅、狗、蛇、龟等有关的菜肴。
也请大家配合,谢谢。

Last edited by dingyunyang179; January 1st, 2009 at 02:24 PM.
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Old December 1st, 2008, 06:31 AM   #2
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Anhui cuisine安徽菜
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http://www.chinahand.net/products-en-119/anhui-food.htm


Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, it consists of three styles: Yangtze River region(沿江), Huai River region(沿淮), and southern Anhui region(皖南).The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.

Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.

Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.

High up on the menu are stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc.



Wuwei Xun Ya (smoked duck, Wuwei style) 无为熏鸭
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Yun Wu Rou(mist pork) 云雾肉
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Li Hongzhang Za Hui(Lihongzhang hotchpotch) 李鸿章杂烩
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Huizhou Mao Dou Fu(Huizhou style ferment Bean curd ) 徽州毛豆腐
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Tao Zhi Shao Rou(pork with Resin of Peach and brown sauce) 桃脂烧肉
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Jiao Zha Yang Rou(Deep fried mutton strip) 焦炸羊肉
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Yi Pin Guo(Best Pot)一品锅
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安徽八宝蛋Ba Bao Dan(egg with Eight Delicacies(meat,ham,mushroom,bamboo shoot,pea,fish,egg white and Scallion)
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酥炸凤翼Su Zha Feng Yi(deep fried crispy chicken wings)
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安徽荷叶鸡Anhui He Ye Ji( chicken in lotus leaf,Anhui style)
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邹纱南瓜煲 Zou Sha Nan Gua Bao(steamed crispy congee stuffed with pork,ham ,mushroom and shrimp)
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炸冬菇Anhui Zha Dong Gu( fried black mushroom,Anhui style)
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毛峰鲥鱼Maofeng Shi Yu( Anchovy,Maofeng style)
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核桃鸡He Tao Ji( sauteed chicken with walnut)
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拌瓜姜鱼丝Ban Gua Jiang Yu Si(stir shreded mandarin fish with cucumber and ginger)
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银鱼煎蛋Yin Yu Jian Dan(pan-fried egg with silver fish)
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古井醉鸡Gu Jing Zui Ji(cold chicken with Gujing Liquor)
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菊花鸡丝Ju Hua Ji Si(shreded chicken with chrysanthemum)
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菊花锅Ju Hua Guo(hot pot with shrysanthemum)
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五城豆腐干Wucheng Dou Fu Gan(dried soybean curd,Wucheng style)
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石耳炖鸡Shi Er Dun Ji(stewed chicken with Umbilicaria)
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雪冬山鸡Xue Dong Shan Ji(Braised Pheasant with preserved vegetable and bamboo shoot)
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Last edited by dingyunyang179; February 20th, 2009 at 06:11 AM.
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Old December 1st, 2008, 06:42 AM   #3
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Cantonese cuisine 广东菜
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http://en.wikipedia.org/wiki/Cantonese_cuisine

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.it consists of three styles: Guangzhou region(广州), Hakka region(客家), and Chaozhou region(潮州).
Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.
For many traditional Cantonese cooks, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be a mere garnish in most dishes.


Pi Dan Shou Rou Zhou(Pork and Century Egg Congee) 皮蛋瘦肉粥
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Yan Ju Ji(Salt Baked Chicken, Hakka Style )盐焗鸡
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Chi You Ji ( Soy sauce chicken) 豉油鸡
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Gu Lu Rou(sweetandsourpork) 咕噜肉
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Gui Ling Gao 龟苓膏
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Kao Ru Zhu(Baked Piglets) 烤乳猪
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Bai Zhuo Xia(Boiled Shrimp)白灼虾
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Xiang Yu Kou Rou(Taro Braised Pork)香芋扣肉
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白切鸡Bai Qie Ji(Sliced Boiled Chicken,served with Soy Sauce, Ginger Sauce or Ginger and Scalion Sauc)

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冰梅凉瓜Bing Mei Liang Gua(Bitter Melon in Plum Sauce)
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怪味牛腱Guai Wei Niu Jian( Special Flavored Beef Shank)
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Last edited by dingyunyang179; January 1st, 2009 at 02:28 PM.
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Old December 1st, 2008, 06:58 AM   #4
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great thread, Ding!
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Old December 1st, 2008, 07:02 AM   #5
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Thank you
i wll upload more
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Old December 1st, 2008, 07:30 AM   #6
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最爱川菜
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Old December 1st, 2008, 07:43 AM   #7
big-dog
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Cantonese, Sichuan and Hunan are my favorites.
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Old December 1st, 2008, 02:43 PM   #8
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Do you think Cantonese foods has the most choices?
I like Dimsum!




Last edited by HKG; February 1st, 2010 at 03:05 PM.
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Old December 1st, 2008, 05:43 PM   #9
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Hunan spicy dish

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Old December 1st, 2008, 05:55 PM   #10
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Sichuan Cuisine (Chongqing)





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Old December 1st, 2008, 05:56 PM   #11
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famous sichuan dish (guess what they are )








(bbs.home.news.cn)
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Old December 1st, 2008, 08:04 PM   #12
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水煮牛肉
酸菜鱼
???
蒜泥白肉
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Old December 2nd, 2008, 02:13 AM   #13
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Great thread! I'm surprised this topic has not come up before.
__________________
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Old December 2nd, 2008, 03:45 AM   #14
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Quote:
Originally Posted by Sen View Post
水煮牛肉
酸菜鱼
???
蒜泥白肉
第一个应该是毛血旺,第三个我也不晓得。
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Old December 2nd, 2008, 10:01 AM   #15
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Fujian cuisine 福建菜
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http://en.wikipedia.org/wiki/Fujian_cuisine

Fujian cuisine (Chinese: 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking original flavour of the main ingredients.

The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayings in the region's cuisine: "One soup can be changed in ten forms" (-湯十烫) and "It is unacceptable for a meal to not have soup"(不汤不行).


[edit] Styles
Fujian cuisine consists of three styles:

Fuzhou福州: The taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for it soups.
Western Fujian闵西: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry.
Southern Fujian: Spicy and sweet taste are often found and the selection of sauces used is elaborate.
Quanzhou泉州: The least oily but with strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.


Fo Tiao Qiang(Buddha jumps over the wall)佛跳墙

a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.

image hosted on flickr






Bao Xin Yu Wan(Filled Fish Balls)包心魚丸
Fish balls filled with meat

image hosted on flickr







Hong Cao Ji (Red yeast rice chicken ) 紅糟鸡
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Dan Cao xiang Luo pian (whelk cooked with wine lees)淡糟香螺片
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Ji Tang Cuan Hai Bang(Clams cooked in chicken stock )鸡汤汆海蚌
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Cui Pi Yu Juan(Fried fish filled yuba skin )脆皮魚卷
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Dong Bi Long Zhu (Meat filled longan fruit )东壁龙珠
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Zui Pai Gu (Wine marinade pork ribs )醉排骨
image hosted on flickr





Wu Cai Xia Song(Stir-fried diced shrimp and vegetables )五彩虾松
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芙蓉蟹Fu Rong Xie(sauteed crab with egg white)
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Last edited by dingyunyang179; January 1st, 2009 at 02:30 PM.
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Old December 2nd, 2008, 10:40 AM   #16
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edited

Last edited by HKG; February 2nd, 2010 at 11:06 AM.
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Old December 2nd, 2008, 10:50 AM   #17
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Hunan cuisine湖南菜
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http://en.wikipedia.org/wiki/Hunan_cuisine

Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: h'nnci or xiāngci), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles:
Xiang River style湘江 which is represented by dishes of Changsha长沙,
Dongting Lake style洞庭湖 which is represented by dishes of Yueyang岳阳&Changde常德(Welcome to my hometown)
Western Hunan style 湘西which is represented by dishes of Jishou吉首.

Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Known for its distinctive ml (hot and numbing) seasoning and other complex flavour combinations, Sichuan cuisine frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste[citation needed]. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.

Dong'an Ji(Dong'an style chicken)东安鸡
image hosted on flickr




Hongjiang Ya (Hongjiang style duck)洪江鸭
image hosted on flickr




Changsha Chou Dou Fu (Changsha-style stinky tofu)长沙臭豆腐
image hosted on flickr




Mao Jia Hong Shao Rou(Mao's braised pork) 毛家红烧肉
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Qing Jiao Chao Rou (Green pepper and pork strips)青椒炒肉
image hosted on flickr




Duo Jiao Yu Tou(Steamed fish heads in chili sauce) 剁椒鱼头
image hosted on flickr




Changde Jinshi Mi Fen(rice noodles,Changde Jinshi style,) 常德津市米粉
image hosted on flickr




Changsha Kou Wei Xia(Changsha style shrimp)长沙口味虾
image hosted on flickr




Xiangxi Suan Rou(Western Hunan style sour Meat)湘西酸肉
image hosted on flickr




La Wei He Zheng(Steamed Bacon)腊味合蒸
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Men Zao Yu(Braised fish in rice wine sauce)焖糟鱼
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Last edited by dingyunyang179; January 1st, 2009 at 02:32 PM.
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Old December 2nd, 2008, 10:55 AM   #18
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this is my favorite, I ate it 2 weeks ago. YUMMY

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Old December 2nd, 2008, 11:06 AM   #19
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Quote:
Originally Posted by big-dog View Post
this is my favorite, I ate it 2 weeks ago. YUMMY

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Mr Moderator:
where is your hometown?
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Old December 2nd, 2008, 11:25 AM   #20
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Jiangsu cuisine江苏菜
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http://en.wikipedia.org/wiki/Jiangsu_cuisine



Jiangsu cuisine (Simplified Chinese: 苏菜 or 江苏菜, Traditional Chinese: 江蘇菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor.
Jiangsu cuisine actually consists of several styles, including:

Nanjing cuisine南京菜
Huaiyang cuisine淮扬菜
Suzhou cuisine 苏州菜
Xuhai cuisine 徐海菜



Hong Shao Shi Zi Tou("Lion-Head" Stewed Pork Ball in Brown Sauce")红烧狮子头
image hosted on flickr





Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭
image hosted on flickr



Shui Jing Yao Rou("crystal meat"pork heals in a bright, brown sauce)水晶肴肉
image hosted on flickr




Yangzhou Chao Fan("Yangzhou steamed Jerky strips" dried tofu, chicken, ham and pea leaves)扬州炒饭
image hosted on flickr



Wuxi Rou Gu Tou(Wuxi style Sweet and Salty Spare Ribs)无锡肉骨头
image hosted on flickr





Xuzhou Di Guo (Xuzhou style hot pot)徐州地锅
image hosted on flickr




Song Shu Que Yu(Squirrels Mandarinfish )松鼠鳜鱼
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Da Zhu Gan Si(Braised Shredded Chicken with Ham and Dried Tofu)大煮干丝
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Jiangsu Niu Rou Gan(beef jerky,Jiangsu style)江苏牛肉干
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Last edited by dingyunyang179; January 1st, 2009 at 02:35 PM.
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